Jovial Grain-Free Cassava Spaghetti | Cassava Pasta | Paleo Pasta | Grain-Free | Certified Gluten-Free | 100% Organic Pasta | USDA Certified Organic

Very unhappy with the limited quality after cooking. Falls apart if trying to use leftovers. Very gross texture after the first 20 or so minutes from cooking. It continues to soak up moisture from sauce and turns into a sticky mess. Good to eat immediately, but just throw the leftovers away.

Decent grain free noodle!

Like all grain free noodles (in my experience) it does have a fine line to being over cooked. But i'm used to those challenges. I prefer my local Maria's red lentil noodles but these are a second choice for me. They don't heat up well as left overs so only plan to make what you can eat that night. I like that they weren't grainy, smell like socks cooking, taste neutral and good texture, just catch them at the right time. I'll order again if I need to mix it up!

Excellent!

The quality looks good.I was looking for a healthier ingredient alternative for making noodles & this was perfect use. The spaghetti has a neutral taste. Tasted like normal spaghetti to me. After making the Size increased sue to boiling I rinsed the noodles under cold water & sprinkled some olive oil to coat the noodles to prevent sticking. Recipe suggestion: I added onion, garlic, sambal oelek/ spicy chilli paste, bok choy, egg whites & soy sauce to the noodles. It was delicious.

Excellent! Good Alternative

I was looking for a healthier alternative for making noodle stir fry & this was perfect. The spaghetti has a neutral taste. Tasted like normal spaghetti to me. After boiling I rinsed the noodles under cold water & sprinkled some olive oil to coat the noodles to prevent sticking. Recipe suggestion: I added onion, garlic, sambal oelek/ spicy chilli paste, bok choy, egg whites & soy sauce to the noodles. It was delicious. Give it a try! Note: do not toss the noodles too much as it might break.

Good texture

I had tried the cassava wraps and loved them. Then the cassava spaghetti caught my eye. I'm glad I ordered it. I have tried it with butter and shrimp, and with meat and sauce. Don't overcook it! I like the texture and I will be ordering more of the Jovial cassava spaghetti.

Great, but I prefer the Jovial Penne, Fusili or Elbows

I gave all other Jovial GF pasta 5 stars for their taste and texture and ease of cooking in under 12 minutes. I thought that the Spaghetti were also going to earn 5 stars, but I decided to take off a star for the following reasons:1- The Jovial Spaghetti must be broken in half to put into cooking pot and might too often produce some flying pieces of hard, uncooked Spaghetti around the pot. On the other hand, you do not need to touch the other kinds of Jovial pastas since they are already shaped in small pieces; you can just drop an entire box into a cooking pot unlike the Spaghetti.2- The Jovial Spaghetti seem to be more firm/hard and more concentrated in cassava flour than the other pasta shapes. Maybe it is the way the cassava is pressed into Spaghetti, it makes ... MoreI gave all other Jovial GF pasta 5 stars for their taste and texture and ease of cooking in under 12 minutes. I thought that the Spaghetti were also going to earn 5 stars, but I decided to take off a star for the following reasons:1- The Jovial Spaghetti must be broken in half to put into cooking pot and might too often produce some flying pieces of hard, uncooked Spaghetti around the pot. On the other hand, you do not need to touch the other kinds of Jovial pastas since they are already shaped in small pieces; you can just drop an entire box into a cooking pot unlike the Spaghetti.2- The Jovial Spaghetti seem to be more firm/hard and more concentrated in cassava flour than the other pasta shapes. Maybe it is the way the cassava is pressed into Spaghetti, it makes it more concentrated into Spaghetti sticks and thus becomes more hard. This, in turn, means that the Spaghetti takes a bit more time to cook properly and also tends to become more mushy than the other Jovial Spaghetti if left in water too long, which does not really happen that much to the Penne or the Fusilli or the Elbows. The first time I cooked my first box of Jovial Spaghetti just like the Penne or Elbows, the Spaghetti became mushy and when it cools off, it becomes hard...much harder than regular Wheat Spaghetti....and I do not eat my pasta with sauce, so I actually do taste the difference in taste and texture more than the other reviewers who seem to be covering up the actual taste and texture with their own sauce.

Really great pasta

As I wrote for the other pasta dhspe, I'm from Italy, currently on AIP. As clique as it can be I LOVE pasta. Here in Italy most of us really do eat pasta every meal. That said...I desperately wanted to try this pasta and I succed thanks to this site. I find this past really good, a bit chewy (try to cook for kess time), but you can't expect from a radish the taste of wheat pasta (I read some not good reviews). Truth to be said, since I discovered I am celiac 10 years ago, I don't eat wheat pasta since that day, so I'm kinda accustomed to "strange" tastes and I could not be the best person to ask...but I think this pasta is better than many gluten free pasta and with the right sauce it really reminds me of "real" pasta. Suggestions if you want to make that ... MoreAs I wrote for the other pasta dhspe, I'm from Italy, currently on AIP. As clique as it can be I LOVE pasta. Here in Italy most of us really do eat pasta every meal. That said...I desperately wanted to try this pasta and I succed thanks to this site. I find this past really good, a bit chewy (try to cook for kess time), but you can't expect from a radish the taste of wheat pasta (I read some not good reviews). Truth to be said, since I discovered I am celiac 10 years ago, I don't eat wheat pasta since that day, so I'm kinda accustomed to "strange" tastes and I could not be the best person to ask...but I think this pasta is better than many gluten free pasta and with the right sauce it really reminds me of "real" pasta. Suggestions if you want to make that italians'way: keep the sauce simple. We don't have "alfredo sauce" here in Italy (yes: IT DOESN'T EXIST HERE), you can make a simple tomato sauce (onions cooked in a bit of olive oil, thentomato puree and basil and cook for 20 minutes) or a pesto (olive oil, parmesan, garlic, pine nuts..all raw. This is the trasitional way, but you can omit the garlic. You can omit the parmesan or add nutritional yeast. You can put cashew instead of oine nuts. Onother good sauce here in Italy is made with tomato sauce, chruchy pig cheeks and pepper. Enjoy!

good

Inherently GoodOrganic Gluten Free PastaUSDA OrganicNon GMO Project VerifiedTop 8 Allergen FreeGlyphosate Residue FreeCertified Gluten-FreeKosherGood Source of FiberGood Food Starts At The FarmGreat For Paleo Friendly DietsNo Nuts, Legumes, Gums, Grains, GlutenCertified Organic by QAI4 g Fiber Per ServingCassava Is A Fiber-Rich Root Vegetable